I stun and bleed them as well. Trouble is, my cooler is small and the fish have to bend to fit inside. Once they stiffen up they are hard to fillet unless I straighten them out, which in turn tends to bruise and pull apart the meat. This makes for an ugly looking fillet. So I'm going to start cutting them on the water. I guess I'll save the heads & tails on the smaller ones in case I get checked.